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Lemon zest gives these coconut cookies a bright aroma without a glaze. The coconut makes their surface gently textured while the centers stay soft.
Ingredients
- 150 g all-purpose flour
- 80 g unsweetened shredded coconut
- 100 g softened butter
- 100 g granulated sugar
- 1 large egg
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
Method
- Heat the oven to 175°C / 350°F. Line two baking sheets with parchment. Whisk flour, baking powder and salt in a bowl.
- Beat softened butter and sugar for 2 minutes until creamy. Beat in the egg, lemon zest, lemon juice and vanilla until combined.
- Stir in the flour mixture and shredded coconut just until no dry flour remains. Let the dough stand for 10 minutes so the coconut absorbs some moisture.
- Divide into 20 rounded portions of about 25 g. Arrange 10 on each prepared sheet with at least 5 cm between them. Flatten each lightly into a thick disc.
- Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers look set. The cookies should remain pale and soft in the middle.
- Cool on the sheet for 5 minutes, then transfer to a rack for 10 minutes. Repeat with the second sheet, allowing the oven to return to temperature.
- Once completely cool, keep in an airtight container at room temperature for up to three days. Freeze for up to two months, separating layers with parchment.
Use unsweetened coconut
Finely shredded unsweetened coconut absorbs moisture evenly. Large coconut chips change the texture and do not substitute directly.
Keep the portions even
A consistent portion size lets the cookies bake together. Flatten gently before baking because this coconut-rich dough spreads only moderately.
Watch the edges
Lightly golden rims and set centers are the cues to remove the sheet. Baking until the whole cookie is brown makes it much firmer.
FAQs
- How many servings does this make?
Makes 20 servings using the pan or equipment listed.
- What should I check before serving?
Cool on the sheet for 5 minutes, then transfer to a rack for 10 minutes. Repeat with the second sheet, allowing the oven to return to temperature.
- How should I store leftovers?
Once completely cool, keep in an airtight container at room temperature for up to three days. Freeze for up to two months, separating layers with parchment.
